Spicy Hummus Deviled Eggs

These spicy hummus deviled eggs are adorned with pickle juice-soaked mustard caviar, pepitas (pumpkin seeds) and a little sprinkle of poppy seeds on top! You’ll love the smooth and crunchy texture of these little works of art.

Spicy Hummus Deviled Eggs

I don’t know why it hadn’t occurred to me to mix a ribbon of hummus into my deviled eggs until now! It adds such a yummy texture! In fact, these deviled eggs are dancing with both exciting textures AND flavors.

I used pickle juice-soaked mustard caviar to give them a little extra pizzaz… even though it was already pretty zazzy. I just wanted to take them over the top. If you’d like to make some yourself, take a look at the incredibly simple mustard caviar recipe!

Note: You’ll have more egg mixture than you’d usually need for 12 deviled eggs since half of the filling will be hummus, so fill your eggs liberally!

A Few Deviled Egg Pro Tips!

1. I simply use a knife to gently crack around the center of an egg and carefully peel the shell. Then, when slicing my eggs, I like to slice through the center-middle, as opposed to longways. I find the egg-halves will have a more sturdy base when cut this way.

2. Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.

3. No need to always gouge out your yokes with a spoon. They’ll almost always slide out if you’re gentle. You may sometimes have a little left over, but it’s easier and less damaging to the egg white, to try sliding first.

4. To get perfectly smooth egg-fillings, push the yokes through a mesh strainer before mixing in your mayo and mustard.

6. The perfect consistency of deviled egg filling is almost exactly like hummus. If your filling seems a little dry, just add a little more mayo.

7. Always use a pastry piping bag and a pretty tip. It really makes your eggs look so much more professional.

8. When garnishing with a spice, pour a bit into your hand first and use your fingers to gently sprinkle. Otherwise, if you pour directly from the bottle, it’s very likely too much will come out at once, and you’ll end up with a deviled, over-spiced heart break.

A Little More Beautiful Deviled Egg Inspiration

If you try this recipe or any of my tasty drinks or treats, make sure to take a picture and tag me on Instagram! I love to see your creations! And don’t forget to follow me on Pinterest for more loveliness, too.

These spicy hummus deviled eggs have pickle juice-soaked mustard caviar, pepitas (pumpkin seeds) and a sprinkle of poppy seeds on top! I thought it also might be lovely to add a few pretty flowers too.

You’ll require a pot, mesh strainer and 2 mixing bowls for this recipe. You’ll also require a pastry piping bag for these deviled eggs to ensure your ribbons of filling are perfectly mixed.

Add 6 eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes. Once boiled, place them in a bowl of cold water for 10 minutes. Refrigerate for 1-2 hours.

Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.

Slice them carefully in half. I like to slice them through the center instead of longways. I find they’re a more satisfying bite that way. Slice a little bit off the bottom so they sit flat on a surface without sliding around.

Remove the yokes by simply sliding them out, or using a very tiny spoon, making sure to keep the whites free from rips or dings. Push them through the mesh strainer into your mixing bowl. This will ensure your eggs are creamy and smooth without any eggy chunks.

Wash and dry your eggs with a paper towel so the whites are perfectly tidy and picture perfect.

Add mayo and spicy brown mustard to your egg yokes. Mix till creamy. Your filling should be the same consistency of your hummus. If it's too thick, add a little more mayo.